These Mini Tomato and Mozzarella Tarts are finger-food party perfection. They are so delicious and will without a doubt impress your guests!
Looking for a knock-the-socks-off-your-party-guests appetizer? Then look no further, friends! These Mini Tomato and Mozzarella Tarts are finger-food party perfection, and will without a doubt impress.
I planned on making these for our family’s New Years Eve party, but my hubby was still sick, so there was no partying for us that night. Instead, I made them for lunch the next day and was in utter and complete bliss as I ate them. They were amazing!
After I inhaled a few, I called my Mom and told her to get over to my house immediately, so she could try one. She declined because she didn’t want Kale getting her sick, so we planned to have a family dinner soon so I could make these for it.
Our family dinner is this Sunday and I am SO excited for everyone to try them! That is, if I don’t eat them all before we get there. 😉
Mini Tomato and Mozzarella Tarts
Ingredients
- 1 package (17.3 ounces) puff pastry dough, defrosted
- olive oil
- 1 large yellow onion thinly sliced
- 2 garlic cloves minced
- Kosher salt and black pepper
- 3 Tablespoons chicken broth
- 2 teaspoons minced fresh thyme leaves
- 1/2 cup freshly grated Parmesan cheese
- 4 ounces fresh Mozzarella cheese cut into 1 inch cubes
- 2 Roma Tomatoes thinly sliced
- 3 Tablespoons julienned basil leaves
Instructions
- Preheat oven to 425 degrees F. Unfold one sheet of puff pastry onto a very lightly floured, clean surface. Roll out into a large square (about 10x10 inches). Using a 3-inch biscuit cutter, cut 9 circles out of one sheet of pastry dough. Repeat with second sheet of pastry dough. You should have 18 circles of dough total.
- Place the dough circles onto 2 parchment-lined baking sheets. Place in refrigerator until ready to use.
- Heat 3 Tablespoons of olive oil in a large skillet, over medium-low heat. Add the thinly sliced onion, and minced garlic. Saute for 10-12 minutes, stirring frequently, until the onions are translucent and no moisture remains in the skillet.
- Add 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, the chicken broth and thyme to the onion mixture in skillet. Stir and continue to cook another 10 minutes, until the onions are lightly browned. Remove from heat.
- Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a teaspoon of Parmesan cheese on each circle, staying inside the scored border.Place one Tablespoon of onion mixture on each circle, on top of the Parmesan cheese. Place one tomato slice on top of the onion mixture, in the center of each tart. Brush with olive oil and then sprinkle with basil, salt and pepper. Place one cube of Mozzarella on top of each tomato. Repeat with all tarts.
- Bake for 15 to 20 minutes, or until the pastry is golden brown. Serve warm and enjoy! ♥
Wow. That’s all. Wow. Nice work, miss!
You’re photography is beautiful and I love this recipe…definitely an easy hors d’oeuvre!
Forget appetizers. . .I could eat these for an entire meal!
Wow, these look delicious. I’ll be making them this weekend for my guests on Australia Day. Thank you.
These are so pretty! What a great appetizer!
Oh, yum. These look so good!
What a wonderful recipe. This would be great for a Super Bowl party! Yum.
Made these yesterday and they were awesome. Everyone loved them!
Made these today for a work brunch… they are a hit! Easy and delicious!
Could there be a mistake in the size of the biscuit cutter? when I used the 1 1/2 inch size I got 20 tarts cut out of 1 sheet of pastry. That was with rolling out the scraps of course. Still, your recipe says 9 tarts for each sheet of pastry. My tomatoes were too big to place on this size also.
Renee! I’m so sorry. I’m just now noticing that error. I just changed it. It should be a 3 inch wide biscuit cutter.
love the layout of the blog! the recipe is very close to the top, so i don’t have to scroll through the pictures to find out that the recipe is not going to work for me. which in this case it does! then you have the great pictures. happy cooking!
Could I prep these the night before we need them and just pop them in the oven when it’s time for the babyshower?
I would also like to know if I can prep them the night before?
Hi Ray’s Mom, I wouldn’t make these the night before because of the pastry dough possibly getting soggy from the tomatoes.
how many does this serve?
These mini pizzas are fabulous, however we must remember that in the table of sweets must never miss the cupcakes, as they are an essential element in every baby shower and if they are decorated with the theme that has been chosen will be much better. Another interesting appetizer are also the mini sandwiches that can come with tuna or whatever the organizers prefer.
I tried making these today & wow… I did not expect something so simple to be amazingly DELICIOUS!! It is composed of a lot of little elements, but each one comes together to create a wonderful flavour bomb! It’s important not to skimp out on anything here.
Thanks heaps for sharing this recipe because I wasn’t sure what to bring to a picnic with friends, but now I’m confident that this’ll be a crowd-pleaser! 11/10 would recommend haha
Thank you Samantha!
not sure if my request was sent. How do I print out this recipe. I have not had a problem before with the other recipes? What am I doing wrong?
Hi Bonnie, I’m sorry you’re having trouble printing this recipe. I just tried printing it and it worked fine for me. The print button is below the picture in the recipe card.:)